Venison club sandwich
N 8 slices of bread
800gr pounded venison meat
100gr butter (for cooking)
Orange zest to taste
Wild fennel to taste
N 4 slices of Pecorino cheese
Extra virgin olive oil to taste
Salt and black pepper to taste
- Season the pounded venison meat with salt, pepper, extra virgin olive oil, orange zest and chopped wild fennel.
- Lay the meat over four slices of bread, add a slice of Pecorino and some chicory (previously washed and dried), then lay another slice of bread on the top.
- Preheat a non-stick frying pan, let the sandwiches cook in the butter until both sides are toasted. Cut them and serve hot.
Wine CouplingVernaculum 2015 Villa Ligi